View Pit Stop page for race #6 by aloser — Ghost race
View profile for Quentin (aloser)
| Official speed | 32.91 wpm (124.70 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2010 5:15:43pm UTC |
| Race Finish | January 23, 2010 5:17:48pm UTC |
| Outcome | No win (2 of 3) |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |